By Mikayla van Loon
The Montrose Community Cupboard has expanded into its next phase of people supporting people and the environment with its new community meals.
Having hosted the very first meal at the Montrose Public Hall on Sunday 24 March, they are now inviting everyone to join for the next meal on 28 April.
“The volunteers were able to use rescued food to serve a chicken curry (with a vegan option), vegetable soup with bread rolls and butter, sausages, baked potatoes, garden salads, fruit salad and banana cakes to approximately 50 community members,” co-organiser Simone Ritchie said.
With the community cupboard already saving food from supermarkets that would otherwise go to waste, this extra offering is just another way to put this food to use.
Simone said there’s three purposes to the meals: to “prevent food going to landfill, strengthen community connections and support those who may need some extra help with the cost of living”.
Attendees at the March meal congratulated the team on “a sensational first community meal”.
In March alone, the Montrose Community Cupboard rescued at least 10 tonnes of food from landfill, with 139 collections from supermarkets and bakeries.
Fresh fruits and vegetables and other supermarket products totalled 8185 kilograms, while there was 1824 kilograms of bread saved from going to waste.
The mantra ‘give what you can, take what you need’ guides everything the Montrose Community Cupboard offers, with the permanent cupboard at Japara Bridge in Kilsyth allowing people day-to-day to drop off excess food or things they’ve grown, as well as access free items when needed.
The weekly Saturday free food markets have grown so popular that the Cupboard has been offered to use the Montrose Scout Hall providing them with a fridge/freezer, toilets, and a large indoor area for winter markets.
If people want to give back to the meals, Simone said non-perishable items would be welcomed but are not necessary.
“We know some people may want to give back to the community, if they are in the position to do so, but MCC asks for community members to bring a non-perishable food item that they will use at a future meal, instead of money.
“Items such as: canned tomatoes/chickpeas/lentils, rice, herbs/spices (e.g. salt, pepper, paprika, cumin, oregano), vegetable stock.”
The meals are scheduled for the fourth Sunday of each month, except for July, with dinners on 26 May, 22 September, 27 October, 24 November and 22 December and lunches on 23 June and 25 August.
“Come with a friend, or come solo and meet like minded community members,” Simone said.
